Fresh Salsa Omelette Fold

I tried this recipe the other night out of the March Canadian Living magazine. Brian and I both really enjoyed it- it's a nice variation on the typical omelette. Served with a salad (I'll post the salad recipe I tried out of the same issue), it makes a nice light meal for a hot summer day.

Fresh Salsa Omelette Fold

4 eggs
pinch each, salt and pepper
4 tsp butter
1/2 cup shredded cheddar cheese

Salsa
1 1/2 cup cherry tomatoes, quartered
1/2 cup chopped sweet green pepper
1/3 cup finely chopped red onion
4 tsp chopped fresh coriander or parsley
1 tbsp vegetable oil
1 tbsp white wine vinegar
1/4 tsp each, salt and pepper

Salsa: In bowl, combine tomatoes, green pepper, onion, coriander, oil, vinegar, salt and pepper: set aside.

-> In bowl, whisk together eggs, 2 tbsp water, salt and pepper, just until blended but not frothy.
-> In 8-inch skillet, melt 1 tsp butter over med. heat. Pour one quarter of the egg mixture into skillet; cook until almost set, gently lifting edge with spatula to allow any uncooked egg to flow underneath, about 3 min.
-> Spoon 1/3 cup of the salsa onto half the omelette; sprinkle with 2 tbsp cheese over salsa. Fold uncovered half over top; cook for 2 min. Slide onto plate. Repeat with remaining ingredients. Serve with remaining salsa.

Makes 4 servings

Cooks comments :)
-> I used to roma tomatoes cut into small chunk's as I didn't have cherry tomatoes on hand
-> I didn't have white wine vinegar so I used red wine vinegar instead
-> Brian and I ate 3 between the two of us and bowl of salad, so unless you are serving something else as well, I don't think this recipes serves 4.